Pig’s Liver Forcemeat

Salami

Prosciutto Ham

Sausage

Rigatino (Lari’s name for Bacon)

Salami

The meat quality and hand-worked production make the difference also for this salami. Made from parts of the shoulder and the belly, it undergoes a gentle process that makes the final product light, fragrant and perfectly flavored. Aged for two weeks in the cellar and then in natural environments.